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Sour Milk Bread – 1.5 Pound Loaf

How can a recipe with such an unappetizing title turn out a bread that’s so good?  I recently tried sour milk bread for the first time and was amazed at its taste and texture.  It’s so good that it might replace sandwich bread as the bread that we have on hand for making toast and sandwiches.

Note that this bread doesn’t have any oil.  That’s not a typo.  There’s no oil in this recipe.  I think the fat may come from the milk fat instead of oil or butter.  If anyone tries this recipe using fat free milk please leave a comment and let me know how it turns out.  I used 2% milk and the bread was great.

I’m going to experiment with this bread.   The below makes about a 1.5 pound loaf.  I’d like a recipe for 2 pounds.  What happens when regular (non sour) milk is used?  What happens if you use buttermilk?  I see variations aplenty with this one!

Sour Milk Bread in the Bread Machine

1 ⅛ cups sour milk
3 cups bread flour
1 teaspoon salt
3 tablespoons sugar
1 ½ teaspoons yeast

Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first.  Make sure you check on the dough after five or ten  minutes of kneading.  Just pop the top of the bread machine and see how the dough is doing.  It should be a smooth, round ball.  If it’s too dry add liquid a tablespoon at a time until it looks OK.  If it looks too wet,  add flour a tablespoon at a time until it looks OK.

Update:  I’ve made another version of this recipe that makes a two pound loaf of sour milk bread.


Permanent link to this article: http://www.breadmachinediva.com/2010/04/sour-milk-bread/


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  1. gertrude

    I used this recipe with sour goats milk Oh my gosh was it ever good.

  2. Michelle

    I tried it with nonfat milk and it refused to form into a coherent dough. I added a little oil and started the cycle again, and it came out fine.

  3. tomi

    I’m new at all this. Pardon me if my question seems stupid, but, when you say “sour milk”, do you mean regular cow milk that’s actually gone sour (and how sour), or is there a product out there called sour milk like sour cream? …I hear you laughing.

    1. Marsha

      Tomi, I’m NOT laughing. That’s a great question. I’m sure that other people have wondered about that too.

      By sour milk, I mean regular cow’s milk that smells a bit off. Just a few days past its sell-by date. It’s not spoiled milk, it’s just a wee bit old.

      When is it too old? Use your own best judgement on this issue. When in doubt, throw it out.

      I also make this recipe with regular milk. That works just fine.

      If you want to make sour milk, put 1 teaspoon plain vinegar or lemon juice into a measuring cup. Fill the cup with milk to the one cup mark. Stir the ingredients and let the mixture sit for 10 to 15 minutes. You should have one cup of sour milk. You can adjust the amounts for this recipe.

      I hope you enjoy the bread!

  4. susan

    I had exactly 1 1/8 cup of sour milk I needed to use, and made this last night. Perfect! I did add one tablespoon of water at about 10 minutes in, and noticed that the next time I probably won’t add as much sugar, or may use honey. Thanks!

  5. Myrna

    I bet the origional recipe will make awesome dinner rolls. Years ago an elderly lady gave me a recipe for “sour dough” bread using sour milk left setting until clabbered. But have long since lost that recipe. WOULD love it if some one has it! Makes the lightest dinner rolls and has a hint of ‘ sour dough’ flavor!!

  6. Agi

    I used a 284ml pot of buttermilk and topped up with approx 50ml of milk. It’s come out looovely. I’m a buttermilk bread convert!

    1. Marsha

      That sounds REALLY good!

  7. K

    My breadmaker asks you too choose a setting. What setting would you use? Thanks.

    1. Marsha

      I use the “basic” white setting.

  8. Melissa

    This is my favorite bread recipe. Have you ever tried it with whole wheat flour or even 1/2 white 1/2 whole wheat?

    1. Marsha

      Hi Melissa, Other readers have reported that using 1/2 white and 1/2 wheat flour works great.

    2. Gary

      I just made this with 50/50 white/wheat flour, and it came out fine.
      Well, kind of. I’m still refining the recipe.

      I usually make a bread following the recipe (with bread or all purpose flour), then if it is OK, I will switch to a 50/50 white/wheat flour mix. Today was the 50/50 mix.

      – The bread did not rise as much as I wanted it to, and that is a problem that I have with some breads. So I have to tinker with the recipe till I get the rise that I want/expect. I suspect that I am not getting the dough wet enough to rise well.

      – Related to this is something weird. I have 3 different measuring cups, and 1 cup of water is not the same on all 3. I don’t know which of the 3 is correct, if any. ARGGH!!! So my liquid measuring needs to be fixed before I can adjust the recipe. Or I just use ONE of the cups for all my measurements.

  9. Bob S.

    I have always been told that “sour” pasteurized milk should not be used, period. Raw milk that has gone sour is good for using in cooked recipes such as bread. Don’t believe me, just ask Mr. Goggle.

    1. Marsha

      Hi Bob, It depends on how sour the milk is. Milk that is only slightly off is OK for baking. (Even Mr. Google says so.) Milk that’s chunky is obviously not usable.

  10. Flo

    Would using a sour starter be ok in making this recipe. Do you have any recipes for breads using a sour sour dough starter.

    1. Marsha

      Hi Flo, I love sourdough, but it’s not typically used in bread machines except as a flavoring. I don’t have any recipes that use this, but I hope to try some soon.

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